OUL SW Nickel Damascus Washiji Gyuto 210 mm / 8.2" – Black Oak Handle

Artisanal Refinement for Everyday Culinary Mastery

The OUL SW Nickel Damascus Washiji Gyuto 210 mm is a versatile multi-purpose Japanese chef's knife engineered for effortless push-cutting, clean rocking strokes, and precision slicing. Measuring 210 mm (8.2") along the cutting edge, it provides the ideal balance of reach and board control for slicing large proteins, trimming produce, and high-volume vegetable prep.

Weighing just 156 grams with a slender 2 mm blade thickness, this Gyuto provides lightning-fast maneuverability without sacrificing blade rigidity. The generous 45 mm blade width delivers comfortable knuckle clearance above the cutting board while providing ample blade face to guide precise cuts.

Swedish Stainless Steel (SW) & Textured Washiji Damascus

Forged with a high-purity Swedish Stainless Steel (SW) core, this blade takes advantage of Sweden's renowned low-impurity iron ore. The resulting fine carbide structure delivers crisp edge retention, effortless whetstone responsiveness, and dependable corrosion resistance.

The cutting core is clad in multi-layered Nickel Damascus finished with a traditional Washiji (pear-skin/matte washi paper) treatment. This distinctive, non-reflective matte finish produces micro-textured pockets across the blade face, actively breaking surface vacuum to prevent dense root vegetables, potatoes, and proteins from sticking to the knife while slicing.

Ergonomic Octagonal Black Oak Handle

Anchoring the knife is an octagonal Black Oak wood handle. Naturally dense and moisture-resistant, the dark-grained oak provides a balanced, slip-resistant grip even during wet prep. Its symmetrical, ambidextrous geometry ensures neutral balance and comfort for both right- and left-handed chefs.

What’s in the Box?

• OUL Presentation Box: Fitted Japanese packaging designed for secure storage or gifting.
• Edge Guard Sleeve: Protective sheath shielding the cutting apex during unboxing and transit.

Authorized OUL Dealer Direct

Hasu-Seizo directly sources all OUL knives from artisan workshops in Sakai, Japan. Before leaving our Seattle area warehouse, every blade undergoes physical quality control to ensure true spine alignment, uniform bevel symmetry, and flush handle construction.

Care & Maintenance

While the Swedish stainless core and nickel cladding offer high rust resistance, mindful use preserves the refined 2 mm geometry:

• Hand-Wash Only: Clean immediately after use with warm water, mild soap, and a soft sponge. Towel dry thoroughly. Never wash in a dishwasher.
• Cutting Surfaces: Use soft wooden (hinoki, walnut, maple) or high-grade synthetic rubber cutting boards to preserve edge sharpness.
• Target Materials: Avoid cutting bones, frozen items, dense hard shells, or hard seeds to prevent micro-chipping along the edge.
• Sharpening: Maintain the fine apex using medium-to-fine Japanese whetstones (#1000 to #6000 grit). The fine-grained Swedish steel responds quickly to stones and leather stropping.

Frequently Asked Questions

How does the Washiji finish benefit a 210 mm Gyuto? When slicing broad ingredients like onions, squash, or large proteins, standard polished blades tend to create suction that causes food to stick. The matte Washiji texture introduces microscopic air gaps along the blade face, allowing slices to fall away cleanly with each pass.

Why choose Swedish Stainless Steel (SW)? Swedish steel is celebrated in Sakai cutlery for its exceptionally pure metallurgy. It sharpens and deburrs with the tactile ease and keenness of traditional carbon steel, but remains completely stain- and rust-resistant under normal culinary use.

Where does this knife ship from? All inventory is stored, quality-inspected, and shipped directly from our warehouse located in the Seattle area.